Recipe: Mushroom-Meat Loaf (using cream of mushroom soup, 1950's)
Main Dishes - Beef and Other MeatsMUSHROOM-MEAT LOAF
1 (10 3/4 oz.) can condensed Campbell's Cream of Mushroom Soup, divided use
1 1/2 lbs. ground beef
1/2 cup dry bread crumbs
1/4 cup chopped onion
2 tbsp. chopped fresh parsley
1 egg, beaten
1/2 tsp. salt
Dash ground black pepper
Combine 1/2 cup (undiluted) mushroom soup with the remaining ingredients. Shape into a loaf or pack lightly and place in a greased pan.
Bake at 350 degrees F for about 1 hour.
For sauce, mix the remaining (undiluted) soup with 1/4 cup of the pan drippings; heat. Serve with the loaf.
Makes 6-8 servings
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage magazine clipping, may have been a Campbell's Soup ad, 1950's
1 (10 3/4 oz.) can condensed Campbell's Cream of Mushroom Soup, divided use
1 1/2 lbs. ground beef
1/2 cup dry bread crumbs
1/4 cup chopped onion
2 tbsp. chopped fresh parsley
1 egg, beaten
1/2 tsp. salt
Dash ground black pepper
Combine 1/2 cup (undiluted) mushroom soup with the remaining ingredients. Shape into a loaf or pack lightly and place in a greased pan.
Bake at 350 degrees F for about 1 hour.
For sauce, mix the remaining (undiluted) soup with 1/4 cup of the pan drippings; heat. Serve with the loaf.
Makes 6-8 servings
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage magazine clipping, may have been a Campbell's Soup ad, 1950's
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